KERALA BIRIYANI

KERALA STYLE VEGETABLE BIRIYANI
INGREDIENTS


1    GINGER PASTE-1/2 TSP
2    GARLIC PASTE-1/2 TSP
3    GREEN CHILLY-7
4    CHOPPED CARROT-2
5    SLICED ONIONS-1ONIONS
6    FRIED ONIONS-2 ONIONS
7    CHOPPED PINEAPPLE - A FIST
8    CHOPPED CORIANDER LEAVES-5 TWIGS
9    CHOPPED MINT LEAVES-6 OR 7 LEAVES
10   CASHEWS (FRIED)-A FIST
11   RAISINS  (FRIED)- A FIST
12   TOMATO SLICED-1
13   SAFFRON DISSOLVED MILK-2TBSP
14   BADAM GRINDED WITH MILK -2TBSP
15   GHEE-2TSP
16   COCONUT OIL-2TSP
17   FRESH CUT BEANS-1 FIST
18   CHOPPED CAULIFLOWER-2 FISTS
19   CURD -1 TBSP
20   CORIANDER POWDER-1TSP
21    GARAM MASALA POWDER-1/2 TSP

METHOD


1   FRY THE ONION TILL BROWN
2   FRY THE CASHEWS,RAISINS
3   SAUTE THE GINGER GARLIC PASTE,ONION
4   ADD THE VEGETABLES ALONG WITH SALT
5   SAUTE THE VEGETABLES FOR A WHILE
6   ADD TOMATO

7   ADD THE CORIANDER POWDER AND GARAM MASALA POWDER

8 ADD CURD AND MIX WELL

9 ADD PUDINA AND CORIANDER LEAVES

10 KEEP THE COOKED VEGETABLE MASALA ASIDE FOR LAYERING

11 BOIL THE RICE AND KEEP IT READY FOR LAYERING

12 GREASE A THICK BOTTOM VESSEL WITH GHEE

13 FILL  A LAYER OF RICE

14 FILL A LAYER WITH VEGETABLES AND VICE VERSA

15 ADD THE FRIED ITEMS AND SPRINKLE THE MILK WHILE LAYERING

16 PUT A HOLE IN THE MIDDLE WITH A SPOON

17 POUR SOME GHEE IN THE HOLE
18 CLOSE THE VESSEL WITH A LID
19 KEEP IT IN LOW FLAME FOR 5MIN
20 AFTER 5MIN,MIX WELL THE BIRIYANI
21 SERVE IT IN A PLATE